* Exported from MasterCook *
(Muffins), Pancake Souffle Muffins with Strawberry-Maple Syrup
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
10 1/2 ounces all-purpose flour -- (2-1/3 cups)
4 1/2 ounces cake flour -- (1 cup plus 2 Tbs.)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
6 large eggs -- separated and at room temperature
3/4 teaspoon cream of tartar
3 ounces unsalted butter -- melted and cooled
slightly, (6 Tbs.)
6 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups buttermilk -- at room temperature
Confectioner's sugar -- for sprinkling
For strawberry syrup:
1 cup pure maple syrup
Make the Muffins:
Position a rack in the center of the oven and heat the oven to 400F.
Liberally spray two 12-cup muffin pans with the cooking spray.
In a medium bowl, mix the all-purpose flour, cake flour, baking soda,
baking powder, and salt; set aside.
In a large, clean mixing bowl, beat the egg whites and cream of
tartar with an electric hand mixer on medium-high speed to firm (but
not dry) peaks, 2 to 3 minutes. Set aside.
In another large bowl, beat the egg yolks with the mixer on
medium-high speed until thick, ribbony, and lemon-yellow, about 6
minutes. Add the melted butter, sugar, and vanilla; mix on medium-low
speed until combined, about 30 seconds. Add one-third of the dry
ingredients and mix on low speed. Add one-third of the buttermilk and
mix to combine. Alternate adding the remaining dry ingredients and
buttermilk, ending with the buttermilk and mixing until just combined.
With a large rubber spatula, gently fold the whites into the batter,
leaving some streaks.
Scoop about 1/2 cup of the batter into each muffin cup-you can fill
the cups to the rims. Bake, rotating the pans after 10 minutes, until
browned on top and puffed, and a toothpick inserted in the centers
comes out dry, 20 to 25 minutes total.
Make the syrup:
While the muffins are baking, bring the maple syrup to a boil in a
small pot over medium-high heat. Put the strawberries in a medium
serving bowl. Pour the syrup over the berries and set aside in a warm spot.
Serve:
With an offset spatula, pop the muffins out of the cups and arrange
on a platter. Sprinkle with confectioners' sugar and serve with the syrup.
Make Ahead Tips:
You can make the batter up to 2 hours ahead through the step of
folding in the beaten egg whites. Refrigerate it, covered, in its
bowl. Do not portion it into muffin tins until you're ready to bake.
Leftovers:
Freeze any leftover muffins in a zip-top freezer bag for up to 2 weeks.
Per serving:
Calories (kcal): 340; Fat (g): 9; Fat Calories (kcal): 80; Saturated
Fat (g): 5; Protein (g): 9; Monounsaturated Fat (g): 2.5;
Carbohydrates (g): 56; Polyunsaturated Fat (g): 1; Sodium (mg): 480;
Cholesterol (mg): 125; Fiber (g): 1;
Serving Size: 2 muffins
Yields 24 muffins
Description:
"These slightly sweet treats are a delicious cross between a
muffin, a pancake, and a souffle. Egg whites beaten to stiff peaks
help them rise, and buttermilk gives them tang."
Source:
"finecooking.com"